Ingredients:

• 3/4 cup of milk
• 1/2 cup of brown ale (or another type of medium-bodied beer)
• 2 tablespoons of butter, melted
• 2 large eggs
• 1 cup of barley flour
• 2 teaspoons of unsulphured molasses
• 1/2 teaspoon of kosher salt

Directions:

1. After you’ve melted the butter, let it cool. Then, put all of the ingredients in a blender and mix until well-combined.
2. Transfer to a medium-sized bowl, cover with plastic wrap and allow to sit at room temperature for an hour, stirring occasionally as the batter may thicken/separate.
3. Heat some butter in a large cast iron skillet (or non-stick crepe pan) over medium-high heat.
4. Tilt the pan slightly as you pour 1/4 cup worth of batter into the skillet, quickly tilting and rotating it clockwise until the batter is evenly distributed, cooking for about 45 seconds to a minute (until the edges begin to brown), then gently flip using a wide, thin spatula.
5. Cook for another 45 seconds or so before sliding the crepe to a warmed plate.
6. Top the crepes with apple or pear butter, and enjoy with the rest of the beer.
7. Enjoy at will.

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